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1
PREPARE PEARS:.
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2
Peel pears.
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3
Trim bottoms so that they sit flat.
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4
Using a small spoon or a melon baller, scoop out and discard cores.
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5
Place pears in a very large, wide, heavy-bottomed saucepan.
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6
Add cinnamon sticks and juices.
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7
Scrape out seeds from vanilla bean and stir in; add scraped bean husks, too.
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8
Bring to a boil, then reduce heat.
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9
Cover and simmer, occasionally turning pears over carefully to ensure even cooking, until almost tender but still a little firm, about 20-25 minutes.
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10
PREPARE CHEESECAKE STUFFING:.
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11
In a bowl, stir cream cheese with vanilla extract, ginger and almond extract (if using) until mixed.
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12
If the mixture is too thick to stir easily, add a few spoonfuls of hot pear cooking liquid.
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13
(The sauce mixture up to this point may be made up to 3 days ahead and refrigerated.
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14
).
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15
Stir in cranberries and almonds.
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16
STUFF PEARS:.
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Carefully spoon pears onto a large platter.
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Cover and refrigerate to cool completely.
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19
Boil remaining pear liquid in pan, stirring often, until it reduces to 1/2 cup.
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20
The sauce will foam and bubble toward the end of cooking, so be sure to stir often.
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21
Remove from heat and discard cinnamon sticks and vanilla husks.
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22
(Up to this point, pears and sauce can be made the night before.
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23
).
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24
To serve, fill pears with cream cheese mixture.
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25
(Stuffed pears may be refrigerated up to 6 hours before serving.
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26
Allow pears and sauce to come to room temperature before serving.
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27
).
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28
Place on plates and spoon sauce over the top.
